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食品与发酵工业  2020, Vol. 46 Issue (10): 66-73    DOI: 10.13995/j.cnki.11-1802/ts.023321
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
浓香型酒醅微生物菌群演替规律及其空间异质性
胡晓龙1,2, 王康丽1, 余苗1, 田瑞杰1, 张治刚3, 王永亮3, 赵东4, 何培新1, 魏涛1*
1(郑州轻工业大学 食品与生物工程学院,河南 郑州, 450000)
2(河南仰韶酒业有限公司博士后创新实践基地,河南 三门峡, 472000)
3(贾湖酒业集团有限责任公司,河南 漯河, 462400)
4(五粮液集团有限公司,四川 宜宾, 644000)
Microbial community succession pattern and spatial heterogeneity in fermented grains of strong-flavor Baijiu
HU Xiaolong1,2, WANG Kangli1, YU Miao1, TIAN Ruijie1, ZHANG Zhigang3, WANG Yongliang3, ZHAO Dong4, HE Peixin1, WEI Tao1*
1(School of Food and Bio-engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China)
2(Postdoctoral Research & Development Base, Yangshao Distillery Co., Ltd., Sanmenxia 472000, China)
3(Jiahu Distillery Co., Ltd., Luohe 462400, China)
4(Wuliangye Group Co., Ltd., Yibin 644000,China)
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摘要 该研究基于高通量测序技术分析了贾湖酒业集团有限责任公司酒醅微生物群落演替性及其在上层、中层和下层酒醅的空间分布。结果表明,各层酒醅微生物群落α-和β-多样性变化规律相似,基于β-多样性分析结果可将整个发酵过程分为发酵前期(0~7 d)、中期(7~15 d)和后期(15~60 d),其中前期物种多样性及丰富度均显著高于后期(P<0.05),乳杆菌属是发酵中、后期酒醅中的绝对优势微生物。各层酒醅微生物群落α-多样性及门水平组成差异的显著性与发酵时间相关。整体上,相同发酵节点下各层酒醅微生物群落α-及β-多样性几乎不存在显著差异,即同层酒醅不能有效地聚成一类。该研究丰富了我国浓香型酒醅微生物群落演替性及其空间分布的内容,为进一步探究空间位置对酒醅微生物群落影响的机理提供数据参考,同时为白酒酿造环境微生物群落空间异质性的研究提供思路和方法借鉴。
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胡晓龙
王康丽
余苗
田瑞杰
张治刚
王永亮
赵东
何培新
魏涛
关键词:  浓香型白酒  微生物群落  演替规律  空间异质性  高通量测序    
Abstract: In this study, high-throughput sequencing technology was used to analysis the microbial community succession and its spatial distribution on the upper-, middle- and lower-layer in the fermented grains of Jiahu Liquor Group Co., Ltd. The results showed that changes in α-and β-diversity of microbial communities in the fermented grains collected from different layers were similar. According to the result of β-diversity analysis, the entire fermentation process could be divided into early (0-7 d), middle (7-15 d) and late (15-60 d) stage, among which the species diversity and richness in the early stage were significantly higher than those in the late stages (P<0.05), and the genus Lactobacillus was the absolute dominant microorganism in the middle and late stage. The statistical significance of differences of α-diversity and composition at the phylum level of microbial communities in each layer was associated with the fermentation time. Generally, there was no significant difference in the α- and β-diversity of the microbial communities in the fermented grains at different layers with the same fermented time, in other words, fermented grains in each layer could not effectively cluster into one group (UPGMA and PCA analysis). This study could enrich the contents of the microbial community succession and spatial distribution of strong-flavor fermented grains in China, and provide data reference for further exploring the mechanism of the influence of spatial location on the microbial community of fermented grains, as well as provide ideas and methods for the study of the microbial community spatial heterogeneity in the Baijiu brewing environment.
Key words:  strong-flavor Baijiu    microbial community    law of succession    spatial heterogeneity    high-throughput sequencing
收稿日期:  2020-01-09                出版日期:  2020-05-25      发布日期:  2020-06-17      期的出版日期:  2020-05-25
基金资助: 国家自然科学基金(31801535);河南省重大科技专项项目(181100211400);郑州轻工业大学博士基金(2016BSJJ018);中国轻工业浓型白酒固态发酵重点实验室开放基金项目(2018JJ017);河南省教育厅科技创新人才项目(18HASTIT040);贾湖研发项目(0123-2410000 0210)
作者简介:  博士,讲师(魏涛教授为通讯作者,E-mail:Weit8008@zzuli.edu.cn)
引用本文:    
胡晓龙,王康丽,余苗,等. 浓香型酒醅微生物菌群演替规律及其空间异质性[J]. 食品与发酵工业, 2020, 46(10): 66-73.
HU Xiaolong,WANG Kangli,YU Miao,et al. Microbial community succession pattern and spatial heterogeneity in fermented grains of strong-flavor Baijiu[J]. Food and Fermentation Industries, 2020, 46(10): 66-73.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023321  或          http://sf1970.cnif.cn/CN/Y2020/V46/I10/66
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